Quality of low-fat meatballs containing Legume flours as extenders
- 31 May 2005
- journal article
- Published by Elsevier in Meat Science
- Vol. 70 (1), 99-105
- https://doi.org/10.1016/j.meatsci.2004.12.015
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
- Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)Meat Science, 2004
- Quality of buffalo meat burger containing legume flours as bindersMeat Science, 2004
- The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rollsMeat Science, 2003
- The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballsMeat Science, 2003
- Water activity and Hunter colour values of beef patties extended with Samh (Mesembryanthemum forsskalei Hochst) flourFood Chemistry, 2000
- Soy Protein Isolate Antioxidant Effect on Lipid Peroxidation of Ground Beef and Microsomal LipidsJournal of Food Science, 1994
- Oxidative processes in meat and meat products: Quality implicationsMeat Science, 1994
- Composition, Cooking Loss, Color and Compression of Ground Pork with Dry- and Wet-Milled Corn Germ MealsJournal of Food Science, 1991
- Quality Characteristics of Frankfurters Containing Corn Germ ProteinJournal of Food Science, 1988
- EFFECTS OF FROZEN STORAGE, COOKING METHOD AND MUSCLE QUALITY ON ATTRIBUTES OF PORK LOINSJournal of Food Science, 1975